Post by April B. on Feb 3, 2003 10:39:20 GMT -6
Swanson Roast Pork with Green Apples & Golden Squash
Prep Time: 20 min. Cook Time: 45 min.
2 (3/4 lb. each) pork tenderloins
1 tsp. olive oil
1/4 tsp. coarsely ground black pepper
3 large Granny Smith apples, cored and thickly sliced (3 to 4 cups)
4 cups cubed peeled butternut squash (1 1/2 lb.)
2 tbsp. firmly packed brown sugar
1/2 tsp. ground cinnamon
1 can (14 oz.) Swanson(R) Chicken Broth or Natural Goodness(TM)
Chicken Broth (1 3/4 cups)
2 tsp. all-purpose flour
PREHEAT oven to 425 degrees F. Spray 13" x 12" roasting pan
with vegetable cooking spray.
RUB pork with oil and season with pepper. Place in prepared pan. Mix
apples, squash, sugar, cinnamon and 1/2 cup broth. Add to pan.
ROAST 25 min. or until pork registers 155 degrees F. on meat
thermometer, stirring squash mixture once during roasting. Remove
pork and let stand. Continue roasting squash mixture for 15 min. or
until nicely browned. Remove squash mixture from pan.
MIX remaining broth and flour. Stir into pan drippings, scraping up
browned bits. Cook and stir until mixture boils and thickens. Serve
sauce with sliced pork and squash mixture. Serves 8.
Prep Time: 20 min. Cook Time: 45 min.
2 (3/4 lb. each) pork tenderloins
1 tsp. olive oil
1/4 tsp. coarsely ground black pepper
3 large Granny Smith apples, cored and thickly sliced (3 to 4 cups)
4 cups cubed peeled butternut squash (1 1/2 lb.)
2 tbsp. firmly packed brown sugar
1/2 tsp. ground cinnamon
1 can (14 oz.) Swanson(R) Chicken Broth or Natural Goodness(TM)
Chicken Broth (1 3/4 cups)
2 tsp. all-purpose flour
PREHEAT oven to 425 degrees F. Spray 13" x 12" roasting pan
with vegetable cooking spray.
RUB pork with oil and season with pepper. Place in prepared pan. Mix
apples, squash, sugar, cinnamon and 1/2 cup broth. Add to pan.
ROAST 25 min. or until pork registers 155 degrees F. on meat
thermometer, stirring squash mixture once during roasting. Remove
pork and let stand. Continue roasting squash mixture for 15 min. or
until nicely browned. Remove squash mixture from pan.
MIX remaining broth and flour. Stir into pan drippings, scraping up
browned bits. Cook and stir until mixture boils and thickens. Serve
sauce with sliced pork and squash mixture. Serves 8.